Moroccan Lamb with kumara and raisins

 
 

2 tbsp olive oil
1.2 kg boned lamb shoulder,chopped
1 large brown onion, thickly  sliced
4 cloves garlic, crushed
2 tbsp ras el hanout or Moroccan spice mix
2 cups (500ml) chicken stock
1/2 cup (125ml) water
1 tbsp honey
2 medium kumara, chopped coarsely
400 g canned chickpeas , rinsed and drained
1 cinnamon stick
3 cardamom pods, bruised
1/2 cup raisins, halved
1/2 cup fresh coriander leaves, loosely packed
1/3 cup roasted almonds flakes

Heat half the oil in large frying pan.
Cook lamb, in batches, until browned. Remove from pan.
Heat remaining oil in same pan.
Cook onion and garlic, stirring, until onion is soft. Add spice mix and cook, stirring, until fragrant. Remove from heat.
Stir in stock, the water and honey.
Place kumara in 4.5-litre (18-cup) slow cooker. 
Stir in chickpeas, cinnamon, cardamom, lamb and onion mixture.
Cook, covered, on low, 6 hours.
Season to taste.
Stir in raisins and coriander.
Sprinkle with nuts to serve.

Suitable to freeze (without garnishes)

Serves 6

Recipe source: Australian Women's Weekly Slow Cooker: The Complete Collection

Creamy Vegetable Korma

 
 

So simple to make and simply delicious to eat.
This is a mild curry - Add extra korma paste to turn up the heat.

Combine paste, onion, garlic, stock, water, cream, carrots, potato, pumpkin and cauliflower in a 4.5 litre (18-cup) slow cooker. 
Cook, covered on low, for 6 hours.
Add squash and peas.
Cook, covered on high, for about 20 minutes.
Season to taste.
Sprinkle with nuts before serving.

Serve with basmati rice and top with plain yoghurt.

Serves 6

 

 

 

 

1/2 cup korma paste (Sharwoods preferred)
1 large brown onion, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) vegetable stock
1/2 cup (125ml) water
300 ml (1⅓ cups) pouring cream
375 g chopped carrots
500 g baby potatoes, halved
375 g pumpkin, chopped coarsely
320 g cauliflower, cut into florets
6 medium yellow squash, quartered
1/2 cup frozen peas
1/2 cup roasted slivered almonds


Easy spinach and ricotta canneloni

 
 

750g fresh ricotta cheese
150g baby spinach leaves, chopped
4 fresh lasagne pasta sheets
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket

Preheat oven to 180°C.
Place ricotta in a bowl with spinach. Stir to combine, seasoning with salt and pepper.
Cut lasagne sheets in half crossways.
Spread 1/8 of ricotta mixture along the centre of each piece.
Roll up to enclose filling.
Repeat with remaining ricotta mixture and lasagne sheets.
Spread half the tomato sauce over the base of a 6cm-deep, 20cm x 30cm (approx) ovenproof dish.
Arrange pasta tubes, seam side down, over sauce.
Spread with remaining sauce.
Sprinkle with cheese.
Bake for 30 minutes or until pasta is cooked and the top is golden brown.
Serve topped with rocket.

Serves 4

Indian Vegetable Curry

 
 

1 tbsp vegetable oil
1 leek, sliced thickly
1 brown onion, sliced thickly
2 cloves garlic, crushed
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 1/2 cups vegetable stock
400 g can diced tomatoes
500 g kumara, chopped coarsely
2 large carrots, chopped coarsely
400ml canned coconut milk
375 g patty pan squash, quartered
400 g can chickpeas, rinsed and drained
155 g baby spinach leaves
1/2 cup coarsely chopped fresh coriander

Heat oil in large frying pan.
Cook leek, onion and garlic, stirring, until softened.
Add spices and cook, stirring, until fragrant.
Add stock and bring to the boil.
Pour stock mixture into 4.5-litre (18-cup) slow cooker.
Stir in undrained tomatoes, kumara, carrot and coconut milk.
Cook, covered on low, for 4 hours.
Add squash and chickpeas to curry.
Cook, covered on high, about 40 minutes or until squash is just tender.
Stir in spinach and coriander.
Season to taste.

Serves 6

 



 

Lamb korma pie

 
 

20 g butter
2 tbsp olive oil
600 g lamb fillets, chopped coarsely
1 medium brown onion, sliced thinly
2 clove garlic, crushed
2.5 cm (1-inch) piece (10g) fresh ginger , grated
1/4 cup (20g) roasted flaked almonds
1/3 cup (100g) korma paste
1/3 cup (80ml) chicken stock
1/2 cup (140g) yogurt
1 cup (120g) frozen peas
1 tbsp lemon juice
1/3 cup fresh coriander (cilantro) leaves, firmly packed
2 sheets ready-rolled puff pastry
1 egg, beaten lightly

Heat half the butter with half the oil in a large saucepan.
Cook the lamb in batches until browned. Remove from the pan.
Heat remaining butter and oil in same pan.
Cook onion, garlic and ginger, stirring, until onion softens.
Add nuts and paste, cook, stirring, until fragrant.
Return lamb to pan with stock and yogurt, simmer, uncovered, about 10 minutes or until sauce thickens. (Take care not to overcook the lamb)
Stir in peas, juice and coriander. Cool.
Lightly oil two 6-hole large muffin pans.
Cut two rounds (approx 13 cm) from opposite corners of each pastry sheet. Then cut two rounds(approx 10 cm) from remaining corners of each sheet.
Place the 12 large rounds in pan holes to cover bases and sides.
Prick bases with fork and refrigerate for 30 minutes.
Cover small rounds with a damp cloth and refrigerate.
Preheat oven to 200°C (180°C fan forced).
Cover pastry-lined pan holes with baking paper. Fill with dried beans or uncooked rice and bake for 10 minutes.
Remove paper and beans carefully from pan holes and cool.
Fill pastry cases with lamb mixture.
Brush pastry edges with egg and top pies with small pastry rounds, pressing edges to seal.
Brush pies with remaining egg and bake about 15 minutes. Stand for 5 minutes before serving.

Serve with mango chutney and raita.

Chicken and sweet corn soup

 

This soup is simple to make and delicious to eat and can be made almost entirely from pantry staples.  

 

Melt butter.
Add leeks and cook until softened.
Add chilli flakes and stir for 1 minute.
Add stock and bring to the boil.
Add tenderloins and corn kernels and cook over a gentle heat until chicken is cooked, (about 5-10 minutes).
Remove chicken and set aside.
Stir in creamed corn.
Using a stick blender, puree the soup, leaving some chunky pieces for texture.
Shred chicken and return to the pan.
Ladle into soup bowls, and garnish with  shallots and coriander.
Serve with crusty bread.

50g butter
2 leeks, washed and sliced
1/2 - 1 teaspoon chilli flakes (optional)
1 litre good quality chicken stock
1 400g can sweet corn kernels
500g chicken tenderloins
1 400g can creamed corn
salt and pepper
shallots to garnish
fresh coriander leaves

 

Slow-cooked chicken and chorizo casserole

 
 

1  teaspoon olive oil
6 chicken skinless thigh fillets,trimmed
2 chorizo sausages, thinly sliced
1 brown onion, roughly chopped
1 red capsicum, chopped
1 yellow capsicum, chopped
1 celery stalk, sliced
1 garlic clove, finely chopped
1 tablespoon plain flour
2 cups liquid chicken stock
400g can diced tomatoes
1 teaspoon dried thyme
Pinch of cayenne pepper (according to taste)
2 zucchini, sliced
I can corn kernels
1 cup medium-grain/arborio rice
Chopped parsley or coriander leaves, to serve

Heat oil in a large frying pan over medium-high heat. 
Add chicken and cook for 3-4  minutes each side or until just golden. 
Transfer to the bowl of a 5.5-litre slow cooker.
Add chorizo to frying pan. 
Cook, stirring for two minutes then transfer to slow cooker. 
Add onion to frying pan with capsicum, celery and garlic.
Cook, stirring often, for 5 minutes or until softened.
Add flour. and cook, stirring, for 1 minute. 
Transfer to slow cooker.
Add stock, tomato, thyme and cayenne pepper.
Stir to combine.
Cover with lid. 
Cook on low for 4 hours (or on high for 2 hours). 
Stir in zucchini, corn and rice. 
Cook, uncovered, on low for a further 1 hour or until chicken and rice are tender. 
Season with salt and pepper. 
Sprinkle with parsley or coriander and serve.

Serves 6
 

Beef Pasta Bake

 
 

Preheat oven to 200°C. Brush a 3-4L capacity freezer-proof baking dish with oil.
Heat the oil in a large saucepan over medium heat.
Add onion, garlic, bacon and chilli.
Cook for 5 minutes or until the onion is soft.
Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
Stir in passata and basil.
Bring to the boil and reduce heat to low.
Cook for 15 minutes or until the sauce thickens slightly. Season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain. Transfer to a bowl.
Stir the mince mixture into the pasta. Spoon into the prepared dish and top with cherry tomatoes.
Sprinkle with mozzarella and parmesan.
Bake for 15 minutes or until golden.

Freeze baked or unbaked covered in plastic wrap and foil.
Thaw in fridge before reheating in the oven.

Serves 6

Olive oil, to grease
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
150g short-cut low-fat bacon, coarsely chopped
1 tsp chilli falkes (optional)
500g lean beef mince
700ml btl passata (tomato pasta sauce)
1/2 cup chopped fresh basil
500g dried tortiglioni or rigatoni pasta
250g cherry tomatoes
100g (1 cup) coarsely grated mozzarella cheese
20g (1/4 cup) finely grated parmesan

 


Red lentil soup with lemon

 
IMG_1808.jpg
 

In a large pot, heat oil over high heat.
Add onion and garlic, and sauté until golden.
Stir in tomato paste, cumin, salt, black pepper and chilli flakes, and sauté for 2 minutes.
Add stock, water, lentils and carrot.
Bring to a simmer, then partially cover pot and turn heat to medium-low.
Simmer until lentils are soft (about 30 mins) 
Season to taste.
Purée half the soup in a blender then return it to the pot. 
Reheat if necessary.
Stir in lemon juice and coriander. 

Suitable to freeze (before adding lemon and coriander)

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon salt, more to taste
¼ teaspoon ground black pepper
Pinch of dried chilli flakes, more to taste
1 litre chicken or vegetable stock
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh coriander